Sandy'S Primavera Casserole

• 8 ounces shaped pasta such as gemilli, fusilli, or rotelle
• 3 tablespoons olive oil
• 1 large red bell pepper, cut into 1/2-inch dice
• 1 large yellow squash, quartered lengthwise, cut into 1/4-inch pieces
• 2 cloves garlic, thinly sliced
• 4 ounces sugar snap peas, strings removed, halved
• 6 asparagus spears, ends trimmed, cut into 1-inch pieces
• 2 tablespoons flour
• 1 teaspoon salt
• 2 cups milk
• 1 cup grape tomatoes, halved
• 1 cup grated Parmesan cheese, divided
• 1/3 cup chopped fresh basil
• 1/4 cup panko bread crumbs

1. Preheat oven to 400 degrees F. Spray a 9x13-inch baking dish with cooking spray.
2. Cook pasta according to package directions. Drain and transfer to a large bowl.
3. Meanwhile, heat oil in a large skillet over medium heat. Cook bell pepper, squash, and garlic, stirring occasionally, until pepper is crisp-tender, 7 to 10 minutes. Add snap peas and asparagus and cook, stirring, until asparagus is crisp-tender, 2 minutes more.
4. Put flour and salt in a bowl and whisk in milk until smooth. Add flour mixture to skillet and bring to a simmer over medium heat, stirring frequently, until sauce is lightly thickened, 3 to 5 minutes.
5. Pour mixture over pasta and stir in tomatoes, 3/4 cup parmesan, and basil. Transfer to prepared baking dish and sprinkle with panko and remaining 1/4 cup parmesan. Bake until top is lightly golden and sauce is bubbling, about 15 minutes.

pasta, olive oil, red bell pepper, yellow squash, garlic, sugar snap peas, flour, salt, milk, grape tomatoes, parmesan cheese, fresh basil, bread crumbs

Taken from www.allrecipes.com/recipe/245032/sandys-primavera-casserole/ (may not work)